Description
This Pumpkin Bread Pudding is a cozy, comforting dessert perfect for fall. Made with day-old bread soaked in a spiced pumpkin custard and baked until golden, it’s topped with an optional rich caramel sauce for extra decadence. Ideal for gatherings or a special treat, this bread pudding combines classic autumn flavors like cinnamon, nutmeg, and pumpkin with a luscious, creamy texture.
Ingredients
Scale
Bread Pudding
- 6 cups day-old bread cubes (French bread, challah, or brioche work well)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin purée
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
Caramel Sauce (Optional)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Bread: Spread the day-old bread cubes evenly in the prepared baking dish to form the base of the pudding.
- Make the Pumpkin Custard: In a large bowl, whisk together the whole milk, heavy cream, pumpkin purée, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves (if using), and salt until well combined to create a smooth custard mixture.
- Combine the Bread and Custard: Pour the pumpkin custard evenly over the bread cubes, pressing down gently with a spoon to ensure the bread absorbs the custard fully. Let it sit for 15-20 minutes to soak.
- Bake the Bread Pudding: Place the dish in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top is golden brown and slightly crisp.
- Make the Caramel Sauce (Optional): In a medium saucepan, heat 1 cup granulated sugar over medium heat while stirring constantly until it melts and turns a deep amber color.
- Add Butter: Stir in the cubed unsalted butter until melted and fully combined with the caramelized sugar.
- Incorporate Cream: Slowly pour in 1/2 cup heavy cream while stirring continuously, being cautious as the mixture will bubble vigorously. Add a pinch of salt and stir to combine smoothly.
- Cool the Sauce: Remove the saucepan from heat and let the caramel sauce cool slightly to thicken.
- Serve: Drizzle the warm pumpkin bread pudding with the caramel sauce if using. Serve warm, optionally topped with whipped cream or vanilla ice cream for an indulgent finish.
Notes
- Day-old bread works best as it soaks up the custard without becoming too mushy.
- The optional caramel sauce adds a rich contrast to the spiced pumpkin flavors.
- Allowing the bread to soak for 15-20 minutes ensures a moist and flavorful pudding.
- Use fresh spices for the best aromatic flavor.
- Leftover bread pudding can be refrigerated and gently reheated.
